Cocoa-Coconut Butter

Rounds of Cocoa-Coconut Butter

This post demonstrates the part of my personality which can become obsessive.  When I find something I’m interested in, I beat it to death.  Then inevitably I lose interest and move on to the next thing.  Right now, I’m obsessed with making vegan butters.  Since I really try to limit my intake of “added” fats, this is not a good obsession.  However, so far Kel and I have been able to restrain ourselves to slivers of this amazing stuff, so I don’t feel too badly about straying.  Let’s hope something comes along that takes my mind off of butter.  Something that is a whole lot healthier.  Something like seven days of celery sticks.

The basic recipe for this comes from the site mentioned in an earlier post.  All I did was blend in a little cocoa and a little sweetener.  Chocolate coconut butter is available commercially (I have a jar of it in my pantry called Cocoa Bliss by Artisana), but what fun is that?

Using a silicone ice cube tray or silicone mini muffin pan makes freezing and removing the butter very easy.  I got the ice cube trays from, then remembered that my mom had given me a mini muffin tray many years ago so I dug that out of the cupboard as well and gave it a go.  Obviously this butter can be used directly on toast or pancakes or waffles (upcoming post…) – but I think it could also work deliciously when making chocolate-based cookies, muffins or breads – instead of regular vegan butter.

Cocoa-Coconut Butter
Serves 30
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47 calories
0 g
0 g
5 g
0 g
4 g
9 g
38 g
0 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 47
Calories from Fat 45
% Daily Value *
Total Fat 5g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
Sodium 38mg
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1/4 cup + 2 tsp. soy milk
  2. 1 tsp. apple cider vinegar
  3. 1/8-1/4 tsp. salt
  4. 2 1/4 tsp. soy lecithin granules
  5. 1/4 tsp. xanthan gum
  6. 1/2 Tbsp. unsweetened cocoa powder
  7. 3 tsp. agave nectar
  8. 1/4 tsp. vanilla extract
  9. 1/2 cup + 2 tbsp. + 1 tsp. refined coconut oil
  10. 1 Tbsp. canola or vegetable oil
  1. In a small measuring cup, whisk together the soy milk and cocoa powder until thoroughly combined. Whisk in the salt and apple cider vinegar and let sit for 10 minutes.
  2. Melt the coconut oil in a small measuring cup. It's not necessary to completely melt it down - some small solid bits are okay. In the bowl of a food processor, add the melted coconut oil, canola oil, soy milk mixture, soy lecithin granules, xanthan gum, agave nectar and vanilla extract.
  3. Process for 1 minute, then scrap down the sides and bottom - sometimes the soy lecithin granules get stuck near the blade. Process for an additional minute, then carefully pour the mixture into the molds.
  4. Chill in the freezer for at least one hour before removing from molds. Store in the refrigerator or freezer.
an unrefined vegan

Butter in Mold

Green Ice Cube Trays

Cubes of Butter

45 thoughts on “Cocoa-Coconut Butter

  1. JL goes Vegan

    This recipe looks delicious.

    I understand the obsession! I just make Mattie’s vegan butter recipe, too, and it’s amazing! I found a rose shaped silicone mold that I purchased when I thought I was going to make homemade candy (um, didn’t happen) and can’t wait to make a sweet “butter” in the shape of roses!

    1. An Unrefined Vegan

      I also want to try the banana butter – but seriously – I’ve now got way more fat in the ‘frige than I can handle so I need to back off for a while… I’ve been eying some molds myself – a chicken and a lamb – which kind of crack me up in a vegan sort of way.

  2. Shira

    I am so happy someone else out there shares in my obsessive tendencies 🙂 Reading your sentences there was like reading my own words! These DO look wonderful – and yes, a mighty good reason to deviate from a set plan! Looks awesome!

  3. keepinitkind

    That looks amazing! I just bought the jumbo silicone ice mold yesterday with the intention of making butter today. I haven’t ventured into the other flavored butters, but It looks as if I will be making multiple types today!

  4. Veggiewitch

    I’m so excited to make my own veggie butter, but this Cocoa concoction made my heart skip a beat. Yummmy. ♥

  5. Cauldrons and Cupcakes

    Rather scary confession here. You know, all I want to do now is stab one of those suckers with a fork and lick it till it’s done. Or melt it over baked sweet potato…
    Oh my goodness they look divine!!!

  6. Richgail Enriquez

    Beautiful photography & recipe! I have to make my much needed trip to Whole Foods for the ingredients. Also, I wanna get one of those silicone muffin trays. I first saw it on “Chopped” and now here, must have it!

  7. Gabby @ the veggie nook

    Wow these just blew me away, Coconut + chocolate = a-ok with me! I probably shouldn’t make these though- they would be gone in a day! 🙂

  8. 40 Fit In The Mitt

    Those look absolutely amazing. I don’t think I would have the will power to stop eating them!

  9. Lou

    Woah Nelly I LOVE this idea…. and aren’t little silicone moulds the GREATEST? So much moulding fun to be had 🙂

  10. Sophie33

    A great & tasty recipe. What could you substitute the xanthan gum for because I can’t find xantan gum over here!

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  12. vegancharlie

    question.. Am I required to put this on a certain food or can I just noms it as is… Because honestly I’m pretty sure I would just want to take a few bites out of these without putting it on anything LOL

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  16. narf77

    I didn’t know whether or not to smile with pure delight or cry for poor Sommer when she linked this recipe. I think she is missing you BIGTIME Annie…I can totally understand why :).

      1. narf77

        Thank goodness you are friends in the internet age and can keep in touch in an instant :). Have a great weekend and cheers for the miso soup recipe. I am going to have that for tea tonight. It is pretty warm here and miso soup will hit the spot without heating up the kitchen 🙂

  17. Alex Caspero MA,RD (@delishknowledge)

    I feel so behind on the times! How did I not know you could make vegan butter? I feel like a failure 🙂 I have been using Earth Balance for way, way to long. Finding this comes at the perfect time, I was to get away from those sticks but haven’t found a good substitute. Ah! I kind of want to leave work to go home and start making these. Thanks for re-posting 🙂 Alex @

    1. An Unrefined Vegan

      Hi Alex! I felt the same way when I saw the original post about coconut butter. I never knew you could recreate a healthier, delicious version at home – in minutes! And it is so good. Sneak outta work and go make some ;-)!

    2. An Unrefined Vegan

      BTW, Alex, I hope you’ll sign on to the Virtual Vegan Potluck – great way to connect w/ other bloggers and share recipes. We’re at 132 participants and still counting and I’d love to see your blog in the line-up! You an learn more about it and sign up here:

  18. celestedimilla

    Obsessive – let’s not go there! I can be obsessive about the strangest things:) Anyway, like you I limit my fat intake, but you gotta have some fat and this looks like a delicious way to get it. Celeste:)

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